MIXING:
The mother yeast is renewed by adding hot water
and flour in the following ratio:
Mother yeast 20%
Water 40%
Flour 40%
The timed electric mixers blend the mix of water,
flour and mother yeast for roughly 15 minutes

FERMENTATION:
Once the 15 minutes of mixing are over, then
starts the fermentation phase, its duration being
in relation to the working cycle chosen by the
operator among the following options:
– pH mode
– pH with heating mode
– time mode
The pH is monitored continuously by a probe that
constantly measures the acidity of the dough,
providing information on the activity of yeasts
and bacteria. During the fermentation phase, a
series of organic acids are released, including the
main component which is lactic acid.